Sugar-free means fructose-free here, as this recipe contains rice malt syrup. We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. We've made this without any sweetener at all and it's delicious. Read more on our stance here.

This divine recipe comes from Sarah's first book I Quit Sugar. Sarah says "the processed version of this spread is a dire sugar explosion. This one, though, will fool even the most sceptical child".

Ingredients

1 cuphazelnuts.

1/2 cupcoconut milk.

1 tablespoonrice malt syrup.

1 tablespooncoconut oil.

1/4 cupraw cacao powder.

1 tablespoonvanilla powder.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Bake the hazelnuts for 8–10 minutes, until browned. Rub most of the skins off as they can be a bit bitter (you don’t have to be too precise). Grind the nuts in a food processor until smooth.

3. Add the remaining ingredients and process until well mixed. Add extra coconut milk if you want more of a 'sauce' consistency. Store in the fridge for several weeks.

Note

Sugar-free means fructose-free here, as this recipe contains rice malt syrup. We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. We've made this without any sweetener at all and it's delicious. Read more on our stance here.

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